Amazing Marinated Brussels Sprouts Recipe Has Flavor to the Core by Donna John
If you're looking for bright, flavorful brussels sprouts then you've got to try this easy recipe. The brussels sprouts are marinated overnight in olive oil, lemon and garlic salt. The lemony marinade penetrates into the vegetable – right to the core – before it's roasted to perfection.
The lemon juice is only added to the marinade (I threw the spent lemon halves in there, too), but you could add the zest if you want even more intense lemon flavor. Serve this easy brussels sprouts recipe as a side dish with chicken, pork, beef or seafood. I'm going to use the leftovers cold in a salad.
Prep Time: 10 minutes plus overnight to marinate
Cook Time: 20 minutes
Total Time: 30 minutes plus overnight to marinate
- 1 - 1 1/2 pounds brussels sprouts, washed, ends trimmed and cut in half or in quarters (depending on size)
- 1 tablespoon olive oil
- 1 lemon, juiced
- garlic salt, to taste
- black pepper, to taste
Here's how to make it:
- Put the brussels sprouts into a plastic zipper bag. Add the olive oil, lemon juice, garlic salt (to taste) and black pepper (to taste). Put the spent lemon into the bag, too, if desired. Toss to coat the brussels sprouts and put them in the refrigerator overnight.
- When ready to cook, pour the brussels sprouts into a casserole dish or on a baking sheet in a single layer.
- Bake in a preheated 400-degree F oven for about 20 minutes or until they're beginning to brown. Sprinkle with sea salt, if desired.
Note: You could use fresh minced garlic and sea salt in the marinade instead of garlic salt.
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